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Bacon Alfredo Spaghetti Bake

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2 tablespoons olive oil
1 (8 ounce) package sliced cremini mushrooms
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 (16 ounce) jar garlic Alfredo sauce
1 (8-ounce) package cream cheese, cubed
1/2 cup light cream
2 cups shredded Muenster cheese
1 (16 ounce) package frozen baby peas
1 (16 ounce) package spaghetti
3 eggs
1/2 cup sour cream
1/2 cup grated Parmesan cheese
12 slices bacon, cooked and crumbled

Bacon Alfredo Spaghetti Bake

This incredibly rich and decadent pasta bake is loaded with cheese and bacon. Yum.

  • Serves 8
  • Easy

About This Recipe

This fabulous casserole recipe for Bacon Alfredo Spaghetti Bake is a variation on Pizza Spaghetti Style, with no tomato sauce, bacon instead of ground beef and pepperoni, and different cheeses. Its’s a good example of how to change a recipe using the basic structure of another.

This recipe is pure comfort food for me. It’s warm, rich, creamy, and so flavorful with the perfect combination of flavors and textures. The recipe makes a bunch too, so you can feed a crowd. It’s the perfect recipe for entertaining.

What you are doing is making a version of Spaghetti Carbonara, then mixing in a vegetable cream sauce and layering the whole thing with crisp cooked bacon. Then the casserole is baked until bubbly and golden.

Serve this dish with a green salad tossed with cherry tomatoes, and some Cheesy Toasted Bread Sticks.

Tips for the best Bacon Alfredo Spaghetti Bake:

  • The bacon is a main component of this recipe, so cook it crisp. There’s nothing worse than soggy bacon.
  • Use a whisk to stir the sauce once the cream cheese starts melting. That’s the best way to get the smoothest sauce.
  • The pasta is double sauced. That’s what makes the recipe so good and rich.
  • Stir the veggies pretty often while they are cooking so they don’t burn.
  • Don’t skimp on the cheese or bacon. Both are necessary for best results.

Why this recipe works:

  • The eggs and cream that coats the pasta adds to the structure of the recipe and adds more protein.
  • The combination of textures, flavors, and colors is very appetizing.
  • You can use other veggies if you’d like. Try leeks, sliced zucchini or yellow summer squash, green beans, asparagus, or other types of mushrooms.
  • It doesn’t seem possible, but the pasta absorbs the sauces and the dish will cut neatly into squares for a nice presentation.

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Preheat the oven to 350°F. Spray a 9-inch by 13-inch glass baking pan with nonstick cooking spray and set aside. Bring a large pot of water to a boil.


In a large saucepan, heat the olive oil over medium heat. Add the mushrooms, onion, garlic, and red bell pepper. Sauté for 6 to 9 minutes, stirring frequently, until tender.


Stir in the Alfredo sauce, cream cheese that has been cut into cubes, and the light cream. Turn the heat to low and let the cream cheese melt, whisking frequently, about 4 to 5 minutes.


Add the Muenster cheese to the sauce, stirring frequently, until melted. Stir in the peas. Turn off the heat but leave the pan on the stovetop.


Cook the pasta in the boiling water according to package directions until al dente. Drain.


In a large bowl, combine the eggs and sour cream and beat until smooth. Stir in the pasta until coated, then add half of the Parmesan cheese.


Stir the pasta mixture into the cream sauce that has the mushrooms, onion, garlic, and red bell pepper.


Now assemble the casserole. Put half of the pasta mixture into the prepared baking pan. Add half of the bacon and repeat layers. Sprinkle with the remaining Parmesan cheese.


Bake for 30 to 40 minutes or until the casserole is bubbling and the top is starting to brown. Cut into squares to serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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